Updated: Apr 27, 2019
A beautiful way to let the peach flavour shine through without a lot of added work or ingredients. Great for breakfast, snack, or dessert!
These baked peaches works best with freestone peaches (the ones you get in the second half of the summer - freestone just means that the pit comes out easily).
I put these into the oven during dinner so that they're nice and fresh out of the oven for dessert, and then eat any leftovers for breakfast the next day.
1/2 tbsp unsalted butter, room temperature
2 tbsp packed brown sugar
1/8 tsp cinnamon
1/2 cup large flake oats or old fashioned rolled oats * (see notes)
3 freestone peaches
(Optional) caramel sauce for drizzling**
Preheat oven to 375F.
Cream together butter, brown sugar, and cinnamon, then stir in oats. Set aside.
Cut peaches in half along seam and place the palms of your hands on the two halves then twist the halves in opposite directions to separate them from the pit. Even with freestone peaches, you may need to gently pry the pit out of one side with a knife or spoon. Trim off any bruised areas as needed. Optional: remove peel.
Place peaches in a baking dish with empty pit grooves up and spoon a generous amount of oat crumble over each peach half.
Bake for about 20 minutes, until peaches are tender when poked with a fork.
Optional: drizzle a little bit of caramel over peaches.
Allow to cool for 5-10 minutes before serving. Store uneaten portions in fridge for up to 2 days and microwave until just warm (30-45 seconds) before serving.
*If you use gluten-free oats, this recipe becomes gluten-free. Make sure you read the label though, not all oats are gluten-free!
**If you're going for gluten-free, make sure you check if your caramel sauce is ok to use. Most usually are, but be sure to check.